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Season a 4-pound chuck roast with salt and black pepper. Melt 2 tablespoons of butter along with 2 tablespoons of canola oil in a heavy pot over high heat. Place the chuck roast in the pot, and sear on all sides until browned. Pour 2 cups of beef broth, 1 cup of water and a 16-ounce jar of sliced pepperoncini peppers with the juice into the pot. Add 2 tablespoons of minced fresh rosemary, then cover the pot, and simmer for about four to five hours until the meat falls apart.

While the chuck roast is cooking, saute 2 sliced yellow onions in a skilled with 1 tablespoon of butter. When the onions are light golden brown, set them aside for topping. When the roast is ready, remove it from the pot, and use two forks to shred completely. Return the meat to the pot with the sauce. Serve the meat on sliced deli rolls, and top with caramelized onions and pepperoncini peppers from the pot.